Wholemeal Savory Croissant

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

Powders:
20g ANGEL MIX 2.0
180g Cornstarch
20g Finely ground whole grain rice flour
10g Buckwheat flour
10g Wholemeal amaranth flour (or sorghum/quinoa)
20g Tapioca starch (or rice starch)
40g Potato starch
15g whole cane sugar
5g Sale
20g Yeast

Liquids:
165g Water
15g Seed oil

To laminate:
140g Margarine for croissant/puff pastry

Procedure:

If you activate Angel Mix: combine all the ingredients (except obviously the margarine) in the planetary mixer and work at low/medium speed until you obtain a smooth, homogeneous and elastic mixture.
Otherwise, add the liquids to the mixer little by little, pouring them over the powders, and proceed as previously described.

In the meantime, form a rectangle with the margarine, bringing it to a thickness of about 1cm. It doesn't need to be an extremely precise rectangle, the thickness just needs to be uniform. If you use NON-professional margarine or the room temperature is particularly high, it may help to leave the margarine in the freezer for 3/4 minutes.

Pour the mixture onto the table, and using the rice starch as a dusting, create a long, narrow rectangle, enough to insert the "block" of margarine and cover it. It is the classic system for incorporating the fat part into a dough for puff pastry or croissants.

Give three turns of three at a thickness of 8mm, without pausing between one turn and another and trying not to use too much rice starch as a dusting, and in this case be careful to brush away the excess part. If you have any doubts about how to do this, you can watch our video on the Angel Food YouTube channel, or any other video about laminating flaky dough: there are literally thousands of them on the Internet.

Roll out a rectangle with the long side of at least 32cm and cut 4 rectangles with the short side of 8cm and from each cut two croissants, cutting the rectangle longitudinally from one corner to the other. This will give you a total of 8 croissants.

Do not throw away any scraps of dough, but divide them into the center of each croissant before rolling it. Spray the surface of the triangle with water and roll, without tightening too much, to form the classic croissant, leaving the tip underneath when you place it in the baking pan.

Cover with a bag previously brushed with oil or non-stick spray and leave to rise as indicated.

Preheat the oven, remove the pan from the bag and cook as directed. If necessary, dust the surface of the croissant with vanilla icing sugar for even more accentuated browning.

Allow to cool on a wire rack, and once cold, move to the freezer. Croissants can be stored at room temperature for approximately 48 hours, or up to 30 days at 18°C.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

For greater development in leavening and cooking, it is possible to activate Angel Mix.
To do this: heat the water indicated in the recipe to 80°C and add it to Angel Mix, working the mixture with a whisk until you obtain a stable gel without lumps. Cool it quickly and combine it with the other ingredients following the procedure described. The gel obtained can be stored for no more than 12 hours, well covered and in the refrigerator. ATTENTION: Weigh the gel obtained before combining it with the other ingredients and add water until you obtain the starting weight of the ingredients in case - for example due to the evaporation of the water - they could differ. In this case the sum of the ingredients would be 180g (160 water + 20 ANGEL MIX), therefore the weight of the gel must be 180g.

During the first stages of processing in the planetary mixer, the dough may seem too dry and difficult to mix, resulting in "crumbs". It is important not to add liquids, to avoid compromising the consistency. After a few minutes, you will obtain a smooth, firm and elastic mixture. Have patience!

During leavening it is essential to create a humid environment: this allows the surface of the product to remain elastic and extend thanks to the development of gases. If you don't have special equipment that allows you to regulate temperature and humidity, place a pan with boiling water in your proofing chamber.

If you want to obtain an "Instagram-worthy" honeycomb shape, do not add the dough scraps to the croissants, this way the inside of the product will be more regular.

To obtain a perfect pastel, the mixture must be plastic and compact, never too soft or dry. Even following the recipe to the letter, it may be necessary to adapt the water, because flours and starches absorb liquids differently. The advice? Start with small quantities, like the ones suggested, to avoid waste if something doesn't go as expected.

Using rice starch instead of tapioca starch allows you to obtain a lighter and slightly more developed product, but it also increases the food cost!

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

Why don't you use cornstarch in recipes?

Because we want to offer alternatives to the usual ready-made industrial mixes, which are mostly made up of cornstarch.

It would therefore be inconsistent to provide alternatives based on this ingredient.
It is still possible to replace potato starch with cornstarch if preferred. Moreover, cornstarch, an easily available and very low-cost ingredient, tends to make products containing it dry out faster.

And despite everything, using Baker Mix guarantees great savings compared to using ready-made mixes, even when using more expensive ingredients.

Better than this!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).